Gotham Grove

Spinach and tofu 'muchim' salad

September 16, 2018

We first came across a version of this dish years ago during one of our visits to Kyoto, Japan. What we love about this dish is that the tofu basically acts like the dressing to the dish. Drained and broken up, the tofu soaks up all of the nutty flavor from the sesame seeds and oil, on top of adding creaminess to the dish. Left over will keep in the fridge for at least couple of days, making a great choice for a side dish in subsequent meals.

TIME 15 minutes

INGREDIENTS

2 bundles of spinach

½ tofu, firm

2 tablespoons soy sauce

3 tablespoon sesame seeds

1 teaspoon sugar sesame oil

INSTRUCTIONS

Set the tofu on a plate and press down with weight to get excess water out.*

While the tofu is draining, blanch spinach in a large pot. It only takes about a minute. Drain, quickly rinse with cold water, then squeeze to get as much excess water out as you can. Place the spinach into a bowl.